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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Friday, October 9, 2009

A jazzed up shortcut, baking mix biscuit, that uses lemon-lime soda and sour cream, resulting in the lightest most tender, delicious and easy biscuit.

Sour Cream 7-up Biscuits

These are a super tender, light, and melt in your mouth biscuit perfect for a slather of butter, wrapping around slices of salty ham, or spooning over with sausage gravy or tomato gravy. The texture of these are just a bit different from old fashioned buttermilk biscuits, more soft & creamy, with a touch of sweet.

My favorite baking mix to use is Pioneer Buttermilk Baking Mix, though any good baking mix will work. This is a great way to jazz up those baking mix biscuits. The use of soda - as in Coca Cola, 7-up, Dr. Pepper, Sprite - in baked goods has been around for years, well at least it has in this part of the Deep South, as has this recipe. I have no idea scientifically what the components do, but what I can tell you is that these biscuits are fantastic!

Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect ones that are right in the middle. I'm that way with sheet cake too. And cinnamon rolls. And brownies!

I have seen across the net that some people call this biscuit a "Popeye's" copycat biscuit, as in Popeye's Famous Fried Chicken & Biscuits aka now Popeye's Louisiana Kitchen. Well, now... I do love me some Popeye's biscuits from far back in the day when Al Copeland owned the joint and nobody but those of us hanging out in New Orleans, Louisiana (or actually on the outskirts in St. Bernard Parish) knew what Popeye's even was, well outside of a cartoon sailor who ate spinach and loved Olive Oyl... well, I don't know about that.

While they may not be anywhere near the Popeye's biscuit I know and love, I will tell you, they are a very tender, light, delicious and super easy biscuit to make, so let's make some! Here's how.

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Preheat oven to 375 degrees F. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter, turn out dough onto counter and gently pat dough into a round about 1 inch thick.

Using a 3-inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges more crisp. Drizzle with melted butter, if desired.

Bake at 375 degrees F for 20 to 25 minutes or until light golden brown.

Cook's Notes: Make sure you are using fresh baking powder and also shake or stir it in the container before measuring out.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Hi Mary, Now I have made 7 up cake before...but never know for baking bisquits, and believe you me...my bisquits need help, which is why I never bake them from scratch...but will give this a try....and sour cream too....can't be anything but lip smacking good...thanks for sharing...next week I will give these a try,when I am off...and at peace.....:)

Mary I just made these biscuits! Wow I ate 3 they are so good. I am almost 55 and have been making biscuits since I was 5 years old. These win hands down. I am curious though as to how they would freeze. Can I freeze before I bake or would after be better.

You know I can't recall that I have ever frozen these, but I think that they would do well either way. I'd experiment by making up a batch, then flash freezing some of them uncooked, then bag in a zipper bag once they are frozen. Just bake them from frozen when you decide you want a few.

Then I'd slightly undercook some of them, let cool, then flash freeze & bag. See which one has the better quality to your taste & report back!

I make these all the time. They are the best. Sunday, we wanted a hearty breakfast biscuit, so I followed the recipe, added a handful of cubed ham, handful of freshly shredded sharp cheese, 1 tablespoon onion powder and 2 tablespoons chives. They were delish! Everybody raved over them.

I make these all the time and they always are a hit. Sunday we wanted a hearty breakfast biscuit, so I added a handful of cubed ham, freshly shredded sharp cheese, 1 Tablespoon onion powder and 2-3 Tablespoons chives. They were wonderful Everybody requested they be made again!

I made your wonderful, wonderful light, fluffy, tasty sour cream biscuits today to have with a beautiful chef's salad that I had made....welllll, never got to the salad, ate 3 of these delicious biscuits for dinner instead! They are so, so good! I had to substitute 'mello yellow' soda because I didn't have any sprite or 7 up, but it worked perfectly. Thank you so much for sharing your recipe, it'll be my 'go to' recipe from now on when we're wanting biscuits.

This recipe has always used baking mix and that's the only way I have only ever made them so I'm not really sure how to figure in a substitute. You would need to make a homemade baking mix substitute from all purpose flour. Generally that requires adding in extra baking powder, salt, and some vegetable shortening. I've never worked that out though, but I'll try to remember to do that one day!

I made these the other night and they were a gooey, sticky MESS...not sure what I did wrong...but they did turn out - had to drop them in the baking dish....no way I could use a cutter...flavor was great - but an ugly looking thing... ;)

Hi Diana! Most biscuit recipes will make up to 8 or 9 biscuits but it depends on how you cut them of course. I've never halved this recipe and while my preference is freshly baked, these should freeze okay, so why not try making a smaller batch and stick the leftovers in a freezer bag?

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The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

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